Mixed Seafood Paella with Sausage and Pink Beans

Ingredients

• 2 links andouille sausage cut in half lengthwise, then cut crosswise into 1/4-inch-thick slices or kielbasa
• 28 ounce canned tomatoes diced canned
• 0.3 cup parsley leaves fresh chopped
• 1 large bell pepper diced green seeded
• 15 ounce pink beans drained canned
• 1 teaspoon oregano dried
• 1.5 cups quick-cooking rice 
• 0.5 teaspoon saffron threads 
• 1 cups salmon broken into pieces leftover
• 4 servings salt and pepper black freshly ground
• 1 pound shrimp deveined peeled

Equipment

• sauce pan

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer.
3. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through.
4. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve.